Breakfast sausage is very simple – pork, salt, and spices. Here is a link to a version with just 3 ingredients: Simple American Breakfast Sausage . This posting is an adaptation of a recipe in livingthegourmet.com, which involves more ingredients, but is still very simple. It makes just over a pound of sausage. I made Read More …
We enjoyed Chinese-style ribs while watching the Super Bowl. These were based on a recipe in the Chinese Takeout Cookbook with several changes. Total time was about 1-1/2 hours. 4 lbs. spareribs, cut into individual pieces 1-1/2 cups brown sugar 5 cloves garlic, chopped 3-1/2 tsp. light soy sauce (I used Kikkoman) 1 Tbs. oyster Read More …
Before throwing out an old issue of Bon Appetit, I noticed some tasty looking winter braises, and this is an adaptation of one of them. This takes about an hour and will make 2-4 servings. (4 servings for us with mashed potatoes.) The sauce was very good as were the apples with the pork. 1 Read More …
This is an easy recipe adapted from the WSJ and sized for 2 servings. It takes about an hour, but there is little active work. “Toad in the Hole” is a British classic in which sausages are cooked with a batter similar to what is used in Yorkshire Pudding and popovers. The chutney was similar Read More …
We roasted a leg of lamb and a ham for Christmas dinner and have been working our way through the leftovers. The last of the lamb will be used today for a variation on Cottage Pie with Guinness . A deviled ham spread seemed to be good way to use up some of the ham. Read More …
This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
For the gravy to go with the Roast Pork, I made a variation of Easy Poultry Gravy. Up to 4 Tbs. of fat from the pork Unsalted butter if less than 4 Tbs. of fat Handful of mushrooms, chopped ¼ onion, chopped 2 cloves garlic, chopped ¼ cup all-purpose flour 4 cups chicken broth (low Read More …
Carol’s mother was the child of immigrants from Bohemia, where roast pork is very popular, and roast pork was the comfort food of her childhood. Our last dinner with Nick was roast pork, with gravy and smashed potatoes. This is how I prepared the roast pork, with some guidance from an article in SeriousEats. You Read More …
This Belgian recipe is adapted from Ruth Van Warebeek’s Everybody Eats Well in Belgium Cookbook. It will feed 4-6 persons and will take 1.5-3 hours depending on the size of the pork pieces which are roasted. I roasted a ~2.5 lb. package of pork tenderloins, which turned out to consist of 2 tenderloins, each of Read More …